CN105861259A - Method for preparing vinegar from yellow wine lees - Google Patents
Method for preparing vinegar from yellow wine lees Download PDFInfo
- Publication number
- CN105861259A CN105861259A CN201610362917.5A CN201610362917A CN105861259A CN 105861259 A CN105861259 A CN 105861259A CN 201610362917 A CN201610362917 A CN 201610362917A CN 105861259 A CN105861259 A CN 105861259A
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- CN
- China
- Prior art keywords
- yellow wine
- acetic acid
- wine lees
- vinegar
- protein
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to a method for preparing vinegar from yellow wine lees. The method includes the following steps that 1, proper acetic acid bacteria are screened and subjected to expanding culturing; 2, acetic-acid bioconversion is carried out, wherein effective ingredients in the yellow wine lees are converted into acetic acid and other nutrient and flavor substances, and original non-protein ingredients in the yellow wine lees are converted into effective ingredients capable of being dissolved into vinegar as many as possible; 3, a high-protein-content base material is screened, wherein a proper mechanical device is selected to screen vinegar preparing residues, the high-protein-content base material is efficiently obtained accordingly, and the screened-out bran is recycled; 4, expanding-cultured acetic acid bacterium seed liquid is added into the yellow wine lees for acetic acid fermentation, solid-liquid separation is carried out through a filter pressing device after fermentation is completed, and the vinegar is obtained. According to the method, the yellow wine lees serve as raw materials, the proper acetic acid bacteria are bred, the bacterium expanding culturing technology, the piling fermentation technology, the spraying extruding technology, the residue drying technology and the material screening technology are adopted, the high-end vinegar is prepared, and an innovation road is found for scientific development and adoption of the yellow wine lees.
Description
Technical field
The present invention relates to the Application way of a kind of yellow wine lees, be specifically related to a kind of side utilizing yellow wine lees to prepare vinegar
Method.
Background technology
As the side-product of rice wine production, in production process of yellow rice wine, the generation amount of distiller grains can reach the 30% of inventory.Mesh
Before, the domestic process to yellow wine lees is concentrated mainly on the following aspects:
1, utilize yellow wine lees to produce grain to burn
In yellow wine lees, remain the ethanol of 13-15%, extracted by the way of distillation and can prepare grain burning as distillation
One kind of wine is introduced to the market, but the taste of this wine is poor, is difficult to obtain the accreditation of consumer, so product price is not
Height, hardly results in higher profit reciprocation.For improving quality, the accumulation that numerous yellow wine producers is carried out yellow wine lees again is sent out
Ferment, then distills, though quality is improved, but under the form that land used cost is greatly improved at present, increasing enterprise puts
Having abandoned this way, the production that even grain is burnt also is forgotten, using ＂ grain ＂ clearly i.e. as feedstuff direct marketing.
2, yellow wine lees is sold as feedstuff
Containing nutrient substance such as certain protein in yellow wine lees, due to the rise of feed price in recent years, yellow wine lees is as
Situation for feedstuff base material happens occasionally.But due to protein therein is typically about 30%, with 50% protein content
High-quality base material has a certain distance, so being difficult to there is big conduct in price.Also have been reported that the biology utilizing microorganism turns
Change, improve protein therein, but due to nitrogen source not increase in actual raw material, the raising of protein ratio is if it were not for passing through
The minimizing of other active substance, or the interpolation that external nitrogen source is the most inorganic nitrogen-sourced, the effect of final goods does not obtain city
The accreditation of field, so this technology is difficult to promote always.And along with country's raising to the attention degree of food safety, especially many
Well known " tripolycyanamide " event, the reinforcement that protein sources is detected by quality testing departments at different levels, it is believed that this technology is difficult to there is big model again
The enforcement enclosed.
3, yellow wine lees is utilized to make ethanol
The minorities such as Guyue Longshan large-scale yellow wine company utilizes the starch of defective material in yellow wine lees to carry out the production of edible ethanol, necessarily
Reach ＂ in degree and eat the dry purpose squeezing clean ＂.Even if being Guyue Longshan the most production-scale yellow wine factory, its waste water two
The energy resource consumption that secondary pollution processing cost and low wine degree cause, the operational meaning all making this technology is more and more lower, for the biggest
More it is difficult to for most medium-sized and small enterprises implement.
4, effective component extracting from yellow wine lees
Once the extraction carrying out phytase or other active components from yellow wine lees was had been reported that, but due to rice wine production one wheat harvesting period
Production cycle, the solubility property that alcoholic solution is good in addition, it should say most active substance definitive and all have been introduced into yellow wine
Among, so the actual operation of this kind of report is not the strongest.
In sum, at least insofar, the development and utilization of yellow wine lees does not has a good mode so that it is profit
Best embodiment is obtained with being worth.
From the point of view of the deep process technology of biological engineering especially agricultural byproducts, in worldwide, all trend towards comprehensive utilization
With and exploitation, to raw material is fully used, make various active component have a role to play.To this end, our company opened from 2007
Begin, repeatedly discuss with relevant institution of higher learning, inquire into and utilize yellow wine lees to produce high-grade vinegar and high content of protein matter base material
Key technology, and carried out preliminary research, achieving certain effect, the scientific development utilization for yellow wine lees have found one
Innovation.
Summary of the invention
For the above-mentioned technical problem of prior art, it is an object of the invention to provide and a kind of utilize yellow wine lees to prepare vinegar
Method, using yellow wine lees as raw material, the acetic acid bacteria that selection-breeding is suitable, spread cultivation through thalline, heap fermentation, sprinkling squeezing, residue is done
The technology such as dry and material screening, the high-grade vinegar of preparation, utilize for the scientific development of yellow wine lees and have found an Innovation.
For reaching above-mentioned purpose, the present invention is achieved by the following technical solutions:
A kind of method utilizing yellow wine lees to prepare vinegar, comprises the following steps:
(1) screen suitable acetic acid bacteria and spread cultivation: application Modern microbiological technology, by rationally screening, obtaining and be suitable for yellow wine lees
The acetic acid bacteria bacterial strain of acetic acid bioconversion, and described acetic acid bacteria bacterial strain is spread cultivation；
(2) acetic acid bioconversion: the effective ingredient in yellow wine lees is converted into acetic acid and other nutrition and flavor substance, allows Huang
In distiller grains, original non-protein composition is converted into the effective ingredient dissolving in vinegar as much as possible.
(3) screening of high content of protein matter base material: select rational plant equipment, sieves vinegar residue processed, thus
The efficient protein base material obtaining high-load, the wheat bran screened out is reused；
(4) the acetic acid strain liquid after spreading cultivation joins in yellow wine lees, carries out acetic fermentation, passes through filtering equipment after having fermented
Solid-liquid separation, prepares vinegar.
Beneficial effects of the present invention is as follows:
The present invention utilizes the method that yellow wine lees prepares vinegar, and using yellow wine lees as raw material, the acetic acid bacteria that selection-breeding is suitable, through thalline
Spreading cultivation, heap fermentation, sprinkling squeezes, and residue is dried and the technology such as material screening, and the high-grade vinegar of preparation, the science for yellow wine lees is opened
Send out utilization and have found an Innovation.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated, but protection scope of the present invention is not limited to
This.
The present invention utilizes the method that yellow wine lees prepares vinegar, comprises the following steps:
(1) screen suitable acetic acid bacteria and spread cultivation: application Modern microbiological technology, by rationally screening, obtaining and be suitable for yellow wine lees
The acetic acid bacteria bacterial strain of acetic acid bioconversion, and described acetic acid bacteria bacterial strain is spread cultivation；
(2) acetic acid bioconversion: the effective ingredient in yellow wine lees is converted into acetic acid and other nutrition and flavor substance, allows Huang
In distiller grains, original non-protein composition is converted into the effective ingredient dissolving in vinegar as much as possible.
(3) screening of high content of protein matter base material: select rational plant equipment, sieves vinegar residue processed, thus
The efficient protein base material obtaining high-load, the wheat bran screened out is reused；
(4) the acetic acid strain liquid after spreading cultivation joins in yellow wine lees, carries out acetic fermentation, passes through filtering equipment after having fermented
Solid-liquid separation, prepares vinegar.
The determination of the quality system of high-grade vinegar
On the basis of current Standard for Vinegar, proposing the quality requirements of high-grade vinegar, the standard provided for the high-grade vinegar of exploitation is propped up
Hold.
The key technical problem of the present invention includes:
1, the screening of the acetic acid bacteria of suitable yellow wine lees raw material and the technique that spreads cultivation
Yellow wine lees is specific raw material, the uniqueness that especially its composition is had so that select the acetic acid bacteria of Efficient Conversion very
Crucial.This research is by the screening carried out in specific rice wine production environment and vinegar production environment, it is thus achieved that number strain thalline.
In research process subsequently, further expanding test will be done, finally determine that a strain is for the thalline produced.
2, the selection of efficient Vinegar Fermentation parameter and optimization
Two targets are taken into account, i.e. during the high-grade vinegar produced due to application yellow wine lees and high content of protein matter additive
Effectively nutrition and the production of flavor substance and dissolution, the acquisition of high content of protein matter base material, so will to the greatest extent may be used during the fermentation
The carbohydrate-modifying composition for effective dissolution, selection and the optimization of technological parameter can should be closely surrounded ground this center and enters
OK.
3, the type selecting of protein-based material screen subset and transformation
Through piling up and the residue composition complexity of squeezing, only select the rational sieving technology equipment could be efficiently by therein
Protein base material is separated.To this end, the physical property according to residue is selected suitable equipment and transforms accordingly, make it
Enough reach the protein base material response rate target higher than 90%.
The technology such as the Modern microbiological technology, screening technique or the plant equipment that relate in the present invention are the known property of this area
General knowledge, does not repeats.
The present invention using yellow wine lees as raw material, the acetic acid bacteria that selection-breeding is suitable, spread cultivation through thalline, heap fermentation, sprinkling pressure
Squeezing, residue is dried and the technology such as material screening, the high-grade vinegar of preparation, utilizes for the scientific development of yellow wine lees and have found an innovation
Road.
Above-described embodiment is only used for illustrating the inventive concept of the present invention, rather than the restriction to rights protection of the present invention,
All changes utilizing this design that the present invention carries out unsubstantiality, all should fall into protection scope of the present invention.
Claims (1)
1. one kind utilizes the method that yellow wine lees prepares vinegar, it is characterised in that comprise the following steps:
(1) screen suitable acetic acid bacteria and spread cultivation: application Modern microbiological technology, by rationally screening, obtaining and be suitable for yellow wine lees
The acetic acid bacteria bacterial strain of acetic acid bioconversion, and described acetic acid bacteria bacterial strain is spread cultivation；
(2) acetic acid bioconversion: the effective ingredient in yellow wine lees is converted into acetic acid and other nutrition and flavor substance, allows Huang
In distiller grains, original non-protein composition is converted into the effective ingredient dissolving in vinegar as much as possible；
(3) screening of high content of protein matter base material: select rational plant equipment, sieves vinegar residue processed, thus efficiently
Obtain high-load protein base material, the wheat bran screened out is reused；
(4) the acetic acid strain liquid after spreading cultivation joins in yellow wine lees, carries out acetic fermentation, passes through filtering equipment after having fermented
Solid-liquid separation, prepares vinegar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610362917.5A CN105861259A (en) | 2016-05-30 | 2016-05-30 | Method for preparing vinegar from yellow wine lees |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610362917.5A CN105861259A (en) | 2016-05-30 | 2016-05-30 | Method for preparing vinegar from yellow wine lees |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105861259A true CN105861259A (en) | 2016-08-17 |
Family
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610362917.5A Pending CN105861259A (en) | 2016-05-30 | 2016-05-30 | Method for preparing vinegar from yellow wine lees |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109055171A (en) * | 2018-09-10 | 2018-12-21 | 南宁市桂润环境工程有限公司 | A method of residue and raffinate after being made wine based on Maotai-flavor liquor prepare vinegar |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103468559A (en) * | 2013-09-09 | 2013-12-25 | 江苏恒顺醋业股份有限公司 | Process for producing yellow wine vinasse vinegar through standing liquid-state insulation fermentation method |
| CN105441295A (en) * | 2015-09-14 | 2016-03-30 | 中国矿业大学 | Method for producing table vinegar by taking yellow wine lees as main raw material in solid state fermentation manner |
-
2016
- 2016-05-30 CN CN201610362917.5A patent/CN105861259A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103468559A (en) * | 2013-09-09 | 2013-12-25 | 江苏恒顺醋业股份有限公司 | Process for producing yellow wine vinasse vinegar through standing liquid-state insulation fermentation method |
| CN105441295A (en) * | 2015-09-14 | 2016-03-30 | 中国矿业大学 | Method for producing table vinegar by taking yellow wine lees as main raw material in solid state fermentation manner |
Non-Patent Citations (4)
| Title |
|---|
| 万吉志等: "综合利用黄酒糟生产食醋的研究", 《中国酿造》 * |
| 玉柱等: "《牧草饲料加工与贮藏》", 31 March 2010 * |
| 罗乐等: "固态发酵酒糟醋与传统醋的比较研究", 《中国调味品》 * |
| 高晓娟等: "酒糟在食醋酿造中的应用研究", 《中国调味品》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109055171A (en) * | 2018-09-10 | 2018-12-21 | 南宁市桂润环境工程有限公司 | A method of residue and raffinate after being made wine based on Maotai-flavor liquor prepare vinegar |
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Application publication date: 20160817 |
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